SEASONED SALT GARLIC PEPPER (Net Wt. 81g)

INGREDIENTS: Seasoned Salt (Himalayan Pink Salt, Sugar, Paprika, Black Pepper, Garlic, Onion, Cornstarch, Turmeric, Cayenne Pepper), Garlic, Black Pepper

To prepare as Fajitas, thinly slice 3 boneless, skinless chicken thighs.  Pat them dry and then season with Seasoned Salt Garlic Pepper.  Heat a 10-inch cast iron skillet over medium-high heat with a good drizzle of a high-heat cooking oil (like vegetable or avocado).  Quickly cook the chicken in about 3 batches, so you don’t overcrowd the pan.  Cook until they’re just barely cooked through, then remove and set aside in a bowl.  Then repeat with the other two batches of meat.  Reduce heat to low, and add all the chicken back to the pan.  Add a good splash of chicken broth (about 1/4 cup) to deglaze the pan, scraping up the brown bits.  You want just enough broth to scrape up the brown bits but still be absorbed by the chicken without any sauce left in the pan. Remove chicken from heat and set aside.  Saute a sliced onion and a couple sliced bell peppers in the same pan with some Seasoned Salt Garlic Pepper, adding oil if necessary. Saute them until tender-crisp. Then toss altogether with the chicken.  Add extra seasoning to taste. Serve on soft tortillas with fresh pico de gallo, guacamole, cilantro and lime wedges.  This works great as steak fajitas as well!

To prepare as Cast Iron Roasted Chicken, place 12-inch cast iron skillet in oven and preheat to 450 degrees F.  Pat dry 3 lbs. bone-in skin-on chicken pieces (approximately 2 breasts, 2 drumsticks, 2 thighs, 2 wings) with paper towels and season each side liberally with Seasoned Salt Garlic Pepper.  When oven is preheated, add 2 tablespoons butter to skillet; when it has melted place chicken pieces skin side down and roast for 15 minutes.  Remove skillet and flip chicken so it’s skin side up.  Continue to roast until  breasts register 165 and drumsticks/thighs register 175; about 15 minutes longer.  Let chicken rest in skillet for 10 minutes.  Spoon juices over top and serve.

To prepare with Roasted Asparagus Spears, preheat oven to 425 degrees F and line a rimmed sheet pan with parchment paper.  Rinse and dry one bunch of asparagus.  To remove the woody stems, bend each asparagus spear until it naturally snaps apart.  Place asparagus spears on prepared pan and drizzle with about 2 tablespoons of olive oil.  Sprinkle with about 1-2 teaspoons of SSGP, tossing to combine.  Roast on center rack until tender-crisp and beginning to char.  Begin checking for doneness around 10 minutes, as it depends on the thickness of the spears.  Season with extra seasoning to taste.  Sprinkle on some grated Parmesan cheese before serving.  Alternatively, you could grill the asparagus over medium heat until tender-crisp and charred.

To prepare with stove top Salsa Verde Chicken, heat 2 tablespoons of oil in a large skillet at medium-high until shimmering.  Meanwhile, pat dry with paper towels 8 boneless, skinless chicken thighs.  Season on both sides with SSGP.  Add chicken and sear on both sides for about 3 minutes each, or until each side is golden.  Add 1 cup of salsa verde  and cover with a lid; reduce heat to a simmer and let it cook 15-20 minutes.  Then flip chicken, cover and cook an additional 10 minutes.  Turn heat off and shred chicken with forks.  Stir and serve with tacos, burritos, enchiladas, etc.

To prepare with Roasted Potatoes Wedges, preheat oven to 425 degrees F and line a rimmed sheet pan with parchment paper.  Scrub about 3 large Russet potatoes clean, then slice into wedges.  Place potato wedges in a single layer on prepared pan.  Do not crown the pan or they will not get crispy.  Drizzle with about 3 tablespoons of olive oil and sprinkle with about 2-3 teaspoons of SSGP, tossing to combine.  Roast on center rack until they are tender with crispy, golden brown edges.  Begin checking for doneness around 20 minutes, as it depends on the thickness of the wedges.  Flip the wedges over when you check on them to ensure even browning.  Season with extra seasoning to taste.  Pairs well with the Little Sioux Kitchen’s Dill Dip.

This product was produced at a Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.